Ingredients
4 uncooked blue swimmer
crabs
1 tbsp peanut oil
2 long fresh red
chillies, seeded, finely chopped
2 garlic cloves, crushed
1 tbsp finely grated
fresh galangal
1 stalk lemongrass,
white part only, finely chopped
1/4 cup (60ml) tomato
sauce
1/4 cup (60ml) sweet
chilli sauce
2 tbsp shaoxing wine or
sherry
2 tbsp kecap manis
1 tbsp lime juice
1 tbsp finely grated
palm sugar
1 bunch green onions,
trimmed, thinly sliced
1 bunch coriander,
leaves picked
Steamed jasmine rice, to
serve
Method
Segment the crab, by lifting the triangular tail flap on the underside of the body and hold With the other
hand, pull off the top part of the shell.
Discard the top shell. Remove and
discard the spongy, finger-like gills.
Cut the body into quarters. Use a
nutcracker or the blunt edge of a large knife to crack the large claws.
Heat the oil in a wok
over high heat until just smoking.
Add the crab and stir-fry for 10 minutes or
until the shell changes colour and meat turns white.
Add the chilli, garlic,
galangal and lemongrass and stir-fry for 1 minute or until aromatic.
Add the
tomato sauce, sweet chilli sauce, wine, kecap manis, lime juice and sugar and
stir-fry for 2-3 minutes or until sauce boils and thickens slightly.
Remove
from heat and add half the green onions and coriander and toss until just
combined.
Spoon the crab and sauce
among serving bowls. Sprinkle with remaining green onion and coriander.
Serve
immediately with steamed rice, if desired.